Southwestern Tuna "Bake"

To make this a 20-minute recipe, we combined the ingredients for a tuna casserole plus chili powder, cumin, and corn, and skipped the baking step. Top servings with crushed tortilla chips for crunch.

Southwestern Tuna
Servings: 8 Prep 10 mins Cook 12 mins


  • 1 pound bow tie pasta
  • 2 cans (10.75 ounces each) condensed cream of mushroom soup
  • 1 cup milk
  • 2 teaspoons hot chile powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 can (12 ounces) tuna packed in water, drained and flaked
  • 1 can (11 ounces) Mexicali corn, drained
  • 1 bag (8.5 ounces) nacho-flavored tortilla chips, coarsely crushed

Make It

1. In large pot of boiling water, cook bow tie pasta following package directions. Drain.

2. In medium-size saucepan, whisk together soup and milk. Stir in chile powder, cumin and salt. Bring to simmering over medium-high heat. Add flaked tuna and corn; stir until heated through, about 1 minute.

3. In large bowl, toss pasta with sauce. Sprinkle crushed chips over top. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 498, Fat, total (g): 12, chol. (mg): 34, sat. fat (g): 4, carb. (g): 71, fiber (g): 4, pro. (g): 23, sodium (mg): 1236, Percent Daily Values are based on a 2,000 calorie diet.